Diners who are all pumpkined out by Thanksgiving dinner will appreciate this coconut cream pie dessert for a change. If you are hosting the holiday feast, serve it alongside traditional pies like apple and yes, pumpkin. Let guests choose which one they want. With an eight serving yield, everyone will be able to sample this delicious pie!
You will need:
For the crust-
For the filling-
• 3 cups half-and-half
• 2 tablespoons butter
• 1 ½ cups shredded sweetened coconut
• ½ cup sugar
• 2 egg yolks
• 1 teaspoon pure vanilla extract
• 1/3 cup cornstarch
• Whipped cream, to top
• Round-bottomed saucepan
• Mixing spoon
• Baking sheet
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Make the crust. Process gingersnaps in the food processor to achieve a fine texture. Put the gingersnaps, melted butter, and coconut into a bowl and toss these until combined. Firmly press this mixture into the bottom and sides of the pie pan. Bake for 10 minutes and allow to completely cool.
Step 3: Add egg yolks, half-and-half, cornstarch, vanilla, and sugar to the saucepan. Whisk the ingredients together until the cornstarch dissolves and the mixture appears smooth. Place the pan on a burner set to medium heat. Bring contents to simmering, constantly whisking as the mixture thickens. When the mixture achieves a pudding-like consistency, remove the pan from the heat. Stir in 1 cup coconut and 2 tablespoons butter.
Step 4: Pour this mixture into the pie shell. Refrigerate until set, approximately 2 hours. Put the remaining ½ cup of coconut on the baking sheet. Toast the coconut for 5 minutes in the oven.
Step 5: Prior to serving, top the pie with the toasted coconut and whipped cream.